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Kolache Ambe | Meetak Ghalle Ambe ~ Raw Mangoes in Brine
- 3-4 medium big (600-750 grams) raw mangoes
- 4 cups water
- 8 tablespoons table salt
Other things you will need:
- 3-4 glass jars, washed and sterilized * see notes
- Wash the mangoes thoroughly and pat them dry. Remove the stalk and clean the sap if any
- Cut the sides of the mangoes (cheeks), remove the tender seed if formed and discard. Cut the fleshy portion into medium thick slices
- In a steel pan, bring the water to a boil, add the salt and simmer for 8-10 minutes. Turn off the heat and let the salt solution cool properly.
- Place the mango slices in the clean jars and pour the now cooled salt solution into them. The salt solution should always be above the level of the mangoes or else they will spoil fast.
- Fasten the jars with the lids and keep them in a cool, dry place of your kitchen. Refrigeration will increase the shelf life of the brined raw mangoes. Use as required as a souring agent in curries, dals and chutneys (always use clean and dry spoons to take out the pieces from the jar)
The nutritional values are only indicative.